Peel and halve the mango and remove the seed, then cut the flesh into 2cm dice cubes. Coarsely chop the coriander leaves. Cut the red peppers into smaller 1cm dice then mix the mango and peppers together in a bowl with the lime juice, olive oil and chopped coriander. Add salt and pepper to taste and mix well. Chill the salsa for 20 minutes in the fridge before serving.

When ready to serve, arrange salad leaves in a serving dish, spoon the mango and chilli salsa on top and serve garnished with lime wedges.

Tips : To add an extra kick to the salsa, finely chop one birds eye chilli and add to the mix before serving.